Mini Reuben Sandwiches

Hungry for a simple, warm meal?? I owe this yummy 4-ingredient recipe idea to a coworker of mine. I was telling her about my lunch of cucumber sandwiches – a way to use up some of my cocktail rye bread (from the little tea party mentioned here) – and she suggested this meal idea! Bjorn and I were eager to try a new supper recipe and decided to give it a try. These little open-faced sandwiches were delicious and really hit the spot.

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Mini Reuben Sandwiches


Cocktail rye bread (we used only 1/3 to 1/2 of the loaf for the two of us!)
1 can sauerkraut
~4 oz. sliced corned beef
Block of mozzarella (or other white cheese)

What to Do:

Grate cheese until you have about 1 cup of it. Set aside.

Preheat oven to broil. (Keep oven door cracked, of course!)

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Arrange the small bread slices on a cookie sheet (we put ours on parchment paper).

Easy layering:

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Take small amounts of the corned beef and lay it on the bread.

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Follow that with a heaping tablespoon of sauerkraut.

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Top with a heaping tablespoon of the grated cheese.

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Broil the open-faced sandwiches for only 2-4 minutes or until cheese on top is melted and a light golden brown.

Enjoy! We served it with a broccoli slaw, which was absolutely scrumptious. 🙂

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